I genuinely think my loved ones sometimes judge my stress levels on whether I post on a Monday or not. Last week was no exception- my dissertation was due in on the Wednesday so my Monday post was the last thing on my mind. This week, however, I’ve managed to squeeze in some quality proscrasti-baking in the form of these blueberry muffins. Now, I have NEVER been a breakfast-on-the-go type of person, I’m definitely more the eat-breakfast-for-every-meal-if-I-could type. But, a couple of weekends ago G and I went to my friend S’s 21st birthday and we took a batch of these on the train and they traveled well so would be great to take to school, work or university. Plus, they’re based on a ‘mainstream’ recipe from celebrity chef Anna Olsen… with a few tweaks so they are healthy and delicious!
INGREDIENTS (makes 6)
– 2.5 tbsp coconut oil, melted
– 1/4 cup honey
– 1 large eggs
– 3/4 cup Greek yogurt (or a 170mL pot of total measures)*
– 1/2 teaspoon grated lemon zest
– 1/2 cup spelt flour*
– 1/2 cup brown rice flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 3/4 cup fresh blueberries (or frozen, rinsed until the water runs clear and dried with paper towels to prevent berry ‘bleeding’).
* Note: I used Greek yoghurt and spelt flour as I seem to be able to tolerate it (for now at least!) but if you can’t go ahead and use dairy-free/soya yoghurt and alternative flours such as buckwheat.
1. Preheat oven to 180°C and line a 6-cup muffin tin.
2. Whisk oil, honey, eggs, yogurt and lemon zest to blend.
3. In a separate bowl, sift flours, baking powder, baking soda, cinnamon and salt.
4. Add to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.
5. Bake for 20 to 22 minutes, until a skewer in the center comes out clean.
Based on recipe from: http://www.foodnetwork.ca/recipe/annas-blueberry-muffins/8949/